These tasty scrolls are ideal for lunch boxes.
I enjoyed the last sausage dish I posted so much that I just had to make these as soon as I came up with the idea. Sausages are a great freezer item – economical but so tasty. These scrolls really soak up their flavour and it combines wonderfully with the herbs which are also in the dough.
These do take a little time to make as you have to wait for the bread dough to rise but they require a minimal amount of actual work on your behalf. If you do want to do some advance preparation then you could cook the sausages the night before and store in the fridge until required.
I used plain beef sausages, (as they are the standard supermarket offering here in Australia), but you could use any sausages that you love. This would also work with ‘Quorn’ or other vegetarian sausages, if you prefer.
Ingredients – makes about 14 scrolls:
- approx 300g/10 oz sausages of your choice
- 1 packet (7g/0.2 oz) dried yeast
- 1 teaspoon white sugar
- 1 cup lukewarm water
- 2 and 1/4 cups plain (all purpose) flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, plus extra to sprinkle
- 1 tbsp olive oil
- 3 spring onions, finely chopped
- approx 80g/3 oz grated cheese
- Cook the sausages (either under the grill/broiler or in a frying pan) until browned all over. Set aside to cool.
- Mix together the yeast, sugar and water in a small bowl, cover with cling wrap and set aside for 10-15 minutes or until foaming.
- Put the flour, dried herbs, salt and pepper in a large bowl and mix until combined.
- Add the oil and the yeast mixture to the dried ingredients and bring together to form a dough.
- Knead the dough until it is smooth (2 minutes using a machine or about 8 minutes by hand). If the dough is a little dry then you can add a few more drops of olive oil to bring it together, or if it is wet then add a little more flour.
- Put the dough into a large, lightly greased bowl and cover with cling wrap. Leave to rise for 90 minutes or until doubled in size.
- Spray a large baking tray with cooking spray.
- Punch down the dough and then place onto a lightly floured surface.
- Spread the dough out until it forms a rectangle shape, about 40cm/16 inches long by 25cm/10 inches wide. It will be quite thin.
- Cut up your cooked sausages into thin slices, or cut them into a small dice if you prefer smaller chunks in your finished scrolls.
- Sprinkle the sausage pieces across the dough, then sprinkle over the spring onions.
- Starting from one of the long sides, roll the dough up to enclose the sausages and onions.
- Slice the roll into approximately 2.5cm/1 inch pieces – you should get about 14.
- Place the scrolls with one of the cut sides facing downwards onto your prepared baking tray. Leave them some space so they can rise.
- Cover with cling wrap and leave to rise again for about 30 minutes.
- Meanwhile, heat your oven to 200C/180C fan forced/390F.
- Once the scrolls have puffed up and risen again, remove the cling wrap. Scatter a little of the grated cheese and some extra black pepper over each scroll.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and cool on the tray for 5 minutes before serving.